The best chocolate chip cookies

No mixer needed to make these large, buttery chocolate chip cookies. With their crisp edges, chewy middles and overloaded with chocolate they are everything you dreamed an amazing chocolate chip cookie would be.

Chocolate chip cookies are the ultimate comfort food. There’s no such thing as “I do not like chocolate chip cookies”. Everyone has their favorite chocolate chip cookies. Soft, chewy middles, gooey and slightly underbaked, crisp edges – there’s a cookie for everyone.

It took me 3 years and LOTS of cookies but I finally found THE ONE! The chocolate chip cookie extraordinaire! The cookies of my dreams!

And bonus – there’s no need for a mixer! Just a bowl and a spatula!!

I receive quite a few recipe requests but I have to say, chocolate chip cookies are most likely the #1 request.

I’ve been meaning to share a chocolate chip cookie recipe with you for ages, but I didn’t want to settle for just any cookie. I wanted the ultra comforting chocolate chip cookies. The cookies that will make your heart skip a beat. The cookies that will be made in your kitchen over and over again. For friends, bake sales, birthday parties, after school treats. Everyone will rave about them. You’ll be instantly awarded the mom of the year once you take the first batch of cookies out of the oven.

My secrets to the best chocolate chips cookies. Because we’re friends I’m gonna share them with you.

First and foremost, to make these cookies you need to plan ahead. It’s crucial! These are not your last minute cookies. Don’t bother if you’re in a rush!

Second, all your ingredients must be at room temperature.

The butter needs to be soft to almost a mayo consistency. I used salted butter in this recipe, but if you only have unsalted sweet butter, add a generous pinch of salt to the cookie dough. It will make a huge difference!

The eggs have to be at at he same temperature as the butter. If you forgot to take the eggs out of the fridge, simply place them into a bowl of warm water for 5 minutes.

Third – you will need a combination of both white and brown sugar. Brown sugar makes the cookies chewy and moist.

Fourth – you must chill the dough before baking. Chilling allows the ingredients to settle together. In fact, the longer you chill the cookie dough – the better the flavor of the cookies. I usually refrigerate the cookie dough overnight.

If you bake the cookies as soon as you mix the dough, they will spread and bake thinner and flatter.

Fifth – this is optional- but for prettier cookies press a few more chocolate chips into the tops of the cookies as soon as you remove them from the oven.

If you’re still craving chocolate after trying these chocolate chip cookies, I’m sure you’ll find something else at this year’s chocolate party to satisfy your desires!

How to participate in the Chocolate Party

1. {mandatory} Make one or more of your favorite chocolate recipe(s) and share with us for a chance to win one of the 4 great prizes offered by our sponsors. You can also add recipes that have been previously shared on your blog. (5 recipes maximum).

If you do not have a blog, just email me roxana(at)roxanagreengirl(dot)com your recipe with your own photo (it can be a photo snapped with your phone, as long as it is your photo) and I will create a page with your recipe.

2. {mandatory} Once your recipe is published, add your link to the widget at the bottom of this post. On October 1st, 4 winners will be chosen at random from all the recipes submitted.

3. {mandatory} To be eligible to win one of the amazing prizes offered by our generous sponsors you must add the following in your post :

3/4 cup semisweet chocolate chips (to press on top of the cookies while still warm) - optional

Instructions

In a mixing bowl whisk together the white and brown sugar. Add the butter and mix well.

Stir in the egg, egg yolk and vanilla and mix until it reaches a creamy consistency, about 2 minutes.

Gently fold in the flour and baking powder. Stir until just combined and there's no more dry flour.

Fold in the 1 1/3 cups of chocolate chips or chunks.

With a large cookie dough scoop, drop cookie dough on a baking sheet lined with parchment paper.

Refrigerate the cookies for at least 2-3 hours up to 2 days.

If you do not have room in the fridge for a large baking sheet, you can quick freeze the cookie dough balls for like 30 minutes, place them in a ziplock bag and keep in the refrigerator until ready to bake.

When ready to bake, heat the oven to 325F.

Arrange the cookies on the baking sheet and bake in preheated oven for 13-15 minutes or until the edges are slightly golden brown.

As soon as you remove the cookies from the oven, press a couple of chocolate chips on top of them - optional

I just learned one very important thing: if I didn’t plan to make these cookies really soon, I should not have viewed this post on this very big-screened desktop computer while my children are around! Pinning (and likely making just as soon as everything gets warm enough).

I love chocolate chip cookies, and I have tried many recipes. I have found two that are my favorites but still like to try new ones on occasion. I have to be honest, I just made these and am a little disappointed. They’re okay but not great. They taste like something is missing, but I can’t quite put my finger on it. The Jacques Torres type of chocolate chip cookies are more of my style, but I always appreciate a new recipe to try out. Thanks for sharing!